Monday, August 16, 2010

Long Time Since I’ve Had Shortcake: Strawberry Shortcake

Strawberries happened to be on sale today. They also happened to be sold in two pound packages. The plan was to enjoy their natural sweet succulence as a tasty snack. It didn’t take long after dinner to decide that dessert was a must. I wasn’t feeling like anything chocolate, amazingly. I wanted something light and summery. Shortcake! Not that artificially sweetened sponge Hostess labeled as ‘shortcake’. True shortcake is a sweet, crumbly biscuit; a ‘scone’ if you are British or just real classy.

This delicious impulse was well worth the two trips I had to make to the grocery [you can’t have strawberry shortcake without whipped cream!]. While making the dough I discovered that it was quite a tasty batter and since there are no raw eggs in it, had my fill before the baking. But nothing beats them fresh out of the oven. Luckily it didn’t take long for them to cook – about 15 minutes to be exact. They were so warm and crumbly, even a bit crispy with the sugar-coated outside. It was summertime bliss in my kitchen. They were definitely good enough to eat on their own – perhaps at breakfast?

Putting the strawberries and whipped cream on top was, figuratively, the ‘icing on the cake’. I sat down on the couch with a heaping bowl of this, enjoying not only the creamy, crumbly taste, but also the lingering scents of baked goods. It’s a natural air freshener, don’t you know? It’s my preferred one.

So if you are back at school already and looking for a great way to entertain others or just enjoy it yourself, strawberry shortcake is waiting.

Strawberry Shortcake


2 cups all-purpose flour

4 tsp baking powder

¾ tsp salt

1/3 cup sugar

4 T butter

¾ cup half and half

Melted butter to brush cakes, sugar to sprinkle on top


Whipped cream


1. Preheat oven to 400˚.

2. Mix together flour, baking powder, salt and sugar in a large bowl.

3. Cut in butter [*meaning cut up the 4 T into smaller pieces and press combine the butter into the flour]

4. Add half and half, mix well. Dough will be shaggy.

5. Make into large balls, drop on cookie sheet.

6. Brush with butter, sprinkle with sugar.

7. Bake for about 15 minutes, or until browned.

8. Best eaten warm, served with strawberries and whipped cream. Nommmm

Makes about 8-12 cakes, depending on size.

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